These Vegetable Fritters are truly the best! Made with zucchini, carrot, and corn, they make a great lunch or snack, and you will not be able to stop at one!
I am very excited to share this recipe with you because I know you are going to love these cute Vegetable Fritters as much as I do. These are easy to make, healthy, and full of flavor. Kids love them, too!
Why These Are the Best
These Vegetable Fritters are the best, because they are:
- Simple. No fancy ingredients here. Just veggies, eggs, flour, and seasoning.
- Versatile. You can use different veggies to suit your taste.
- Tested. This recipe has been thoroughly tested.
- DELICIOUS. Oh yes, these taste incredible.
What vegetables can I put in fritters?
I found that the combination of zucchini, carrots, and corn works the best in vegetable fritters. Zucchini are tender, carrots are sweet, and corn adds nice texture. That said, you may use grated pumpkin, beets, or sweet potatoes with success here. Adding some cooked quinoa is also a great idea.
How to Make Vegetable Fritters Healthier
If you’d like to save some calories and make these fritters healthier, I suggest baking them instead of frying. To do that, lightly spray a
non-stick muffin tin with oil, and divide the veggie mixture between the 12 muffin cups. Bake for about 15 minutes at 350°F.
How to Make Vegetable Fritters
1. Wash and grate the zucchini. Squeeze handfuls of the grated zucchini tightly to remove extra water. Place it into a large mixing bowl.
2. Grate the carrots.
3. Into the zucchini bowl, add the carrots, corn, eggs, flour, garlic, parsley, salt, and pepper. Stir well to combine.
4. Place a large non-stick skillet over medium heat. Add about 2 tablespoons of oil. Once the oil is hot, add one heaping tablespoon at a time of the zucchini mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of yogurt.
I bet you’d love these:
Video Tutorial
Vegetable Fritters
Ingredients
- 2 small zucchini
- 2 medium carrots
- 10 oz. fresh or frozen corn kennels
- 4 eggs
- 1/2 cup all-purpose flour
- 2 garlic cloves minced
- 1/4 cup parsley chopped
- 1 tsp. salt or to taste
- 1 tsp. pepper or to taste
- Oil for frying or baking
Instructions
- Wash and grate the zucchini. Squeeze handfuls of the grated zucchini tightly to remove extra water. Place it into a large mixing bowl.
- Grate the carrots.
- Into the zucchini bowl, add the carrots, corn, eggs, flour, garlic, parsley, salt, and pepper. Stir well to combine.
- Place a large non-stick skillet over medium heat. Add about 2 tablespoons of oil. Once the oil is hot, add one heaping tablespoon at a time of the zucchini mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of yogurt.
Nutrition
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Hi!
I’m wondering how these would taste cold? I’d like to make them for my boyfriend to take to work or just as a snack but he won’t go through the trouble of reheating and if he did he would use the microwave which is a No-No! So have you tried them cold and do they still tastes delicious? Or are they really just best warm? Also, what would be the instructions for baking instead of cooking in the skillet? It might have been listed but maybe I missed it.
Thank you!
Bobbi
Sorry for the lack of punctuation and the few typos, LOL! The writing on my phone is so tiny and my fingers are too big, LOL!
I can understand, Bobbi! Hope you like the fritters!
Hi Bobbi! Sorry for the late reply. Yes! These fritters taste great even when cold. I tried baking these, and I do prefer the fried version. But I can bake them as well. Make sure you line the tray with parchment paper and spray a bit of oil on the bottom and on top. It’ll take about 20 minutes to bake these at 350F. Let me know when you try these! Thanks for stopping by!
Hi! Thanks for the recipe. I tried baking these as mentioned above. So they look less like picture; they are thicker and look more like egg muffins. The inside did not look cooked after 15, so I kept them in longer until the outside began to brown. Upon looking at the inside again, it still looks like it is not cooked in the middle–Is there a way to know when these are done? Should they look so moist inside? I should note that I used a thermometer to check the temp, and they were well above 165. However, since it looks to be raw egg inside, I’m not convinced they are done. As they are browning, I don’t want to overcook/burn them if I were to add even more time. How can I tell when they are done? Would it be better to flatten the 12 scoops on a cookie sheet rather than a muffin tin?
Hi Michelle! I am not sure how thick you made them, and the cooking time would depend on that. I have never tried these in the muffin tin. You should spread them thin (about 1/4 inch) and bake or fry according to the recipe instructions. I am sorry it didn’t turn out well.
Question actually,
Can I make it ahead of time and reheat it before serving? If so, is toaster oven or skillet or microwave oven is better over the other.
Hi Sharmila! Yes, you can make them ahead of time. I think toaster oven or skillet would be the best for reheating, since microwave can make these too soft. Let me know when you try these and happy cooking!
Healthy and good. I think addition of some Type of spice would improve the flavor. Maybe Franks hot sauce in the yogurt.
Thanks, Tamara! Sure! You can make any dip that suits your taste buds! 🙂
These are SO TASTY, Tania! I found this recipe on Pinterest, and I’ve made it twice already. Definitely a keeper!
Thank you, Sue! I am so glad you enjoyed these fritters!